April 25, 2013
Makes 5 servings 10 bone-in chicken thighs and drumsticks, skin removed ½ cup Dijon mustard 1 clove garlic, minced ¼ cup maple syrup ¼ teaspoon oregano 1. Preheat the oven to 375 degrees. Rinse the chicken and pat dry with paper towels. 2. Combine the mustard, garlic, maple syrup, and oregano in a small bowl. 3. Spread the mustard mixture evenly on top of each chicken thigh or drumstick, being careful to cover as much of the surface as possible to form a crust.
June 29, 2012
By any modern standard for great Italian dining, Tony's Baltimore Grill in Atlantic City is past its prime, from the Formica and red vinyl '60s decor to the mushy spaghetti still loved by silver-haired patrons who've been regulars for much of this tavern's 85 years. Tony's sausage pizza, though, is timeless, even if in our gourmet-pizza craze, it also looks like an out-of-fashion relic. Cooked in classic ring pans that recall the lids of old pretzel tins Tony's once used, the nearly crustless rounds of yeasty soft dough evoke the simpler tastes of the 1920s.
February 24, 2012
Gardeners have gone bonkers over herbs these last few years, and no wonder. They're so easy to grow, they look great just about anywhere, and they're useful. On a warm summer night, few things top a trip out back for a handful of basil, oregano, or chives while the pasta's cooking. (Well, maybe a trip to pick tomatoes.) Better Homes and Gardens is known for its super-simple guides to growing stuff, whether orchids, roses, perennials, or vegetables. Herb Gardening ($19.99)
April 5, 2001
For eight weeks, sharpshooters have culled 429 deer from Fairmount Park. The huge and hungry deer population has been a threat to other plant and animal life, since their numbers far exceed the park's ability to sustain them, a fact lost on local animal-rights activists. As a public service, we provide the following recipe for venison stew: 2 lb venison 3 lg onions, coarsely chopped 2 garlic cloves, crushed 1 tb Worcestershire sauce 1 bay leaf 1 teaspoon dried oregano 7 potatoes, peeled and quartered 1 lb carrots, cut into 1-inch pieces 1/4 c all-purpose flour Heat 2 T of oil in Dutch oven.
February 14, 2001 |
This new column spotlights some of the Philadelphia region's most popular restaurant dishes. "Empanadas are a national passion in Argentina," says Guillermo Pernot, chef-owner of the hot Nuevo Latino restaurant Pasion! The savory, single-serving pastry turnovers stuffed with meat, vegetable or cheese filling are a mainstay not only in Pernot's homeland but throughout South America. They have "as many variations and fillings as American sandwiches," he says. Pernot serves several kinds of empanadas at Pasion!
February 4, 2000 |
As durable at age 81 as the "unbreakable" Ajax combs that hang on the wall, Freda Hirsch glides on sneakers between the meat slicer and six waiting rolls in a whirl of sprinkled peppers and oregano, scanning the countertop for the misplaced order. "I do this all the time," says the proprietor of Hirsch's Market, finally finding the list of hoagie requests under a block of mozzarella. After 49 years of practice, she rarely forgets an order, but she keeps regular customers' requests taped to the back of the cigarette machine just in case: Jessie's boyfriend gets tomato and lettuce; the Phoenix Lumber man likes oregano; and the cousin of New York Mets catcher Mike Piazza gets mayo, lettuce, no onions and oregano.
December 1, 1999 |
Is there a doctorer in the house? It wouldn't be surprising. Take Society Hill's Julie Liedman, for example. She says her family (one husband, one daughter, two sons) tell her, "You make the best spaghetti sauce in the world. No one makes it better. " In fact, she doesn't make it at all. "What I do is buy a jar of sauce and doctor it," says Liedman. "I've made my own sauce starting with fresh tomatoes and it didn't taste nearly as good. " Mary Lou Rittenhouse of Glenside says her husband, Chuck, and son, Charlie, 14 months, think her spaghetti dinners made with store-bought sauce are just fine, even though, in the doctoring department, "putting some cheese on top is as extravagant as I get. " If you, too, "make" your pasta sauce by buying a commercially made brand and then adding an ingredient or two (or six)
January 31, 1993 |
IS IT POT OR A POT OF PASTA? ARKANSAS WANTS TO KNOW Cooking a pot of spaghetti could land you in hot water in Arkansas. Seems a bill in the state House of Representatives would make it a felony to create, deliver or possess "counterfeit" marijuana. Under the proposal, coupled with definitions in current law, a person could be arrested if the "counterfeit substance" looked like marijuana and was packaged in a manner normally used for delivery of the drug - usually a plastic bag. Conviction could bring a sentence of three to 10 years in prison and a $10,000 fine.
January 12, 1993 |
It may have started, say police, when a bag of oregano changed hands in late November near 62d and Market Streets in West Philadelphia. It led, in the span of 48 hours, in separate incidents on the same block, to the death of one man and the severe beating of another. Now two men from the suburbs, who police say were chance acquaintances, are charged with murder. And two men from West Philadelphia, who knew each other for years, face various charges in the beating. All four have court dates this month.
December 2, 1992 |
We've enjoyed making flavored vinegars over the years. Memories of pantries filled with dusty bottles of herbed vinegars from our grandmothers' days got us thinking. Not only could they liven up salad dressings, but they could enhance the flavors in many dishes, eliminating the need for higher-fat sauces. The difference between our vinegars and Grandma's? They have been modernized with infusions of fragrant herbs, ginger and hot peppers, some of which would have set off Grandma's peptic ulcer.